Friday, February 5, 2010

Kuih Bangkit ( Tapioca Flour Cookies ) - CNY

Kuih Bangkit ( Tapioca Flour Cookies) is a must have item for the Chinese New Year festive becoz Daddy loves them. Especially those crispy yet melts- in- the mouth type. I would normally order them from my friend but this year I decided to try making them myself. I have checked out a few recipes and compared them and finally I settled for the one shared by No-Frills Recipe. And after preparing the flour a week ago, I finally managed to find the time to bake them yesterday.  It turned out great...really melts-in- the mouth type. I could not get the wooden mould in time so I just use a cookie cutter instead. Simple in design but taste good as the saying goes " Never judge a book by its cover "  :p  A big  ' thank you ' to Cheah of No-Frills Recipe for sharing this recipe.

fun cutting out the dough for baking

crispy and yet melts-in-mouth..yumm

Daddy likes it more burnt :)

I can't stop eating them ...they are addictive

Kuih Bangkit  - adapted from Nofrillrecipes

  • 450 gm tapioca flour
  • 6 pandan leaves, cut into about 3 inch lengths
  • 60 gm shortening
  • 130 gm icing sugar
  • 2 egg yolks
  • 150 - 200 ml thick coconut milk
  • A pinch of salt
  1. In a wok, on low heat, fry the tapioca flour with the pandan leaves till the flour is light and the pandan leaves crispy.  Discard the leaves and sift the flour onto a pan to let cool for a few days.  The flour must be cooled thoroughly.
  2. Cream the shortening with the icing sugar and egg yolks till light and creamy and the sugar is totally dissolved.
  3. Add in about 100 ml coconut milk initially, cream thoroughly.
  4. Sift the tapioca flour onto a mixing bowl, add in a pinch of salt, then the creamed mixture and slowly knead till the dough does not stick to the hands, adding in coconut milk little by little when necessary.  Cover the dough with a damp cloth and let it rest for about 30 mins.
  5. Dust the wooden moulds with some tapioca flour, pinch off some dough and put it into the moulds, cut off any excess.  Knock out and place the cookies onto a baking sheet.  You can place them near to each other because they hardly expand.
  6. Bake in a preheated oven @ 180 deg. C for about 20 to 25 mins.  
  7. Cool completely on a wire rack before storing them in a cookie jar.
1.  If the dough is too dry to handle, add in a little bit of coconut milk to make it pliable.
2.  You'll need to fry excess tapioca flour as you require some to dust the wooden moulds.
3.  If you don't have the wooden moulds, you can roll out the dough and cut with cookie cutters.

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  1. Thanks for the link! I've been so curious about making these cookies. 8-)

  2. Just what I would love to have for Chinese New Year. Yours look delicious!

  3. Hey Elin! I want some...I did not make kuih bangkit this year...please pass some to me. hehee...

  4. I can tell they are very addictive too!

  5. hat looks really good!! ill try ill try!!!

  6. Glad you like it, Elin! You make them thick, so got more to bite, good thinking!

  7. I'll make these for this CNY! And I mean it! Argh ... I feel a bit too slow now ... Hahahaha ...! Yours look so good though thicker than usual ones. =)

  8. Hi Tangled are welcome :)

    Hi Mary... thanks :) dun judge the appearance Lol! it really melts in the mouth.

    Hi Anncoo...if you stay in Ipoh I willgive you a tin :p

    Hi Kenny... yup very very addictive :))

    Hi Zurin... you must try it for your next raya :)

    Hi Cheah...thanks for sharing the regrets trying it out...yummy :)

    Hi Pei Lin...haha yup slightly thick hor but it is yummy I get the oomph when it is thick lol!

  9. I love eating these but they are a pain to make.

  10. Hi pigpigscorner...yup the frying the flour part...imagine standing there frying for an hour...:)

  11. Very tasty recipe. Thanks for sharing!


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